PORK POT STICKERS
Provided by Ming Tsai
Categories Garlic Leafy Green Onion Pork Vegetable Appetizer Christmas New Year's Eve Fall Winter Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free
Yield Makes 30 potstickers
Number Of Ingredients 15
Steps:
- In large bowl, toss together cabbage and 3/4 teaspoon salt and set aside for 30 minutes. Transfer to clean dish towel or cheesecloth, gather ends together, and twist to squeeze out as much water as possible. Wipe bowl clean, then return cabbage to it. Add pork, ginger, carrots, scallions, and garlic and stir to combine.
- In small bowl, whisk together soy sauce, sesame oil, and egg, then stir into cabbage-pork mixture. Stir in pepper and remaining 1/8 teaspoon salt.
- On dry surface, lay out 1 gyoza wrapper, keeping remaining wrappers covered with dampened cloth or paper towel. Spoon 1 1/2 teaspoons filling into center, then moisten halfway around edge with wet finger. Fold moisture-free half of wrapper over moistened half to form open half-moon shape. To seal, using thumb and forefinger of one hand, form 6 tiny pleats along unmoistened edge of wrapper, pressing pleats against moistened border to enclose filling. Moistened border will stay smooth and will automatically curve in semicircle. Stand dumpling, seam-side up, on baking sheet and gently press to flatten bottom. Cover loosely with dampened cloth or paper towel. Form remaining dumplings in same manner.
- In 10-inch, lidded, non-stick skillet over moderately high heat, heat oil until hot but not smoking, then remove from heat and arrange pot stickers in tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, until bottoms are pale golden, 2 to 3 minutes. Add 1/2 cup water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned. Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Invert large plate with rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm.
PERFECT POT STICKERS
Homemade pot stickers are so versatile--you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. These are filled with ground pork, green onions, ginger, and cabbage.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
- Place flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic. If dough seems too sticky, sprinkle with a bit more flour, about 3 to 5 minutes. Wrap dough ball in plastic, and let it rest about 30 minutes.
- When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
- Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
- Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.
- Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.
Nutrition Facts : Calories 438.5 calories, Carbohydrate 46.2 g, Cholesterol 54.5 mg, Fat 18.8 g, Fiber 2.4 g, Protein 19.8 g, SaturatedFat 6.3 g, Sodium 1453.3 mg, Sugar 3.5 g
POT STICKERS TRADITIONAL
This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce.
Provided by SAILIN
Categories Appetizers and Snacks Meat and Poultry Pork
Time 7h10m
Yield 15
Number Of Ingredients 14
Steps:
- Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
- Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
- In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
- In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 17.3 g, Cholesterol 12.1 mg, Fat 8.2 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1.7 g, Sodium 378.3 mg, Sugar 1.2 g
PORK AND GINGER POT STICKERS WITH HOMEMADE DUMPLING WRAPPERS
Provided by Ming Tsai
Categories appetizer
Time 1h40m
Yield 20 to 24 pot stickers
Number Of Ingredients 16
Steps:
- Make the hot water dough: In a stand mixer fitted with a dough hook attachment, combine the flour, salt and two-thirds of the boiling water. Mix on medium speed while slowly adding the remaining water until well mixed and a ball is formed and the dough is not too hot to handle, 3 to 5 minutes. Sprinkle with a little flour if it gets too wet.
- On a floured surface, knead the dough until it becomes a smooth, elastic ball. Place back in the bowl and cover with a damp cloth. Allow to rest for at least 1 hour.
- Make the dumpling wrappers: Working on a floured surface with floured hands, roll out the dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
- Make the pork and ginger filling: Sprinkle the cabbage with the 1 teaspoon salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl, thoroughly mix the cabbage with the pork, soy sauce, ginger, garlic and sesame oil and season with salt and pepper. Cook a tester to check the seasoning.
- Make the dumplings: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Lightly brush the top half edge with water and fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 7 to 10 folds per dumpling. Rest the dumplings with the folded edges straight up.
- Cook the dumplings: In a nonstick saute pan coated well with 1 tablespoon oil, place the pot stickers flat side down, turn the heat to medium-high and cook until the bottom is browned. Have pan cover ready, add 1/4 inch of stock to the bottom of the pan and cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. (Ideally, you add about 1/4 inch layer of liquid, depending on the size of the pan.) The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again. You can listen to the point no stock is left, that is when you can take the lid off.
- Make the dim sum dipper: Combining all ingredients in a small bowl and mix well. Serve with the pot stickers.
PORK GINGER POTSTICKERS
Super easy, freezer-friendly potstickers made completely from scratch. So hearty AND healthier than take-out!
Provided by Chungah Rhee
Yield 40 potstickers
Number Of Ingredients 14
Steps:
- In a large bowl, combine pork, cabbage, mushrooms, carrot, garlic, green onion, ginger, soy sauce, sesame oil, rice vinegar and white pepper.* To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.* Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side. Serve immediately with soy sauce, if desired.
PORK-AND-CHIVE POT STICKERS
Toss the take-out menu and cook up this Chinese-American favorite on your skillet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a bowl, combine pork, chives, soy sauce, sherry, ginger, sesame oil, cornstarch, and 1 tablespoon water.
- Place a heaping teaspoon of pork mixture in center of a wonton wrapper. Lightly wet edge of wrapper, fold over, and press to seal. Repeat to form remaining dumplings (makes 20).
- In 2 batches, cook dumplings in a large pot of boiling water until cooked through, 4 minutes; transfer to a plate with a slotted spoon. In a large nonstick pan, heat vegetable oil over medium-high. In two batches, cook until browned, about 1 1/2 minutes per side. Serve with dipping sauce.
Nutrition Facts : Calories 200 g, Fat 8 g, Fiber 1 g, Protein 9 g
GINGER PORK POT STICKERS
Although I have not tried these yet, the recipe looks promising. This is from the Raley's Something Extra winter 2007. Time is an estimate
Provided by cookiedog
Categories Pork
Time 1h15m
Yield 50 pot stickers
Number Of Ingredients 8
Steps:
- Stir together pork, cabbage, green onions, teriyaki sauce and ginger in a medium bowl.
- Place a heaping teaspoon of filling in the center of each pot sticker wrapper. Brush water around the edges and fold up to enclose filling. Press firmly until edges are sealed well.
- To cook, heat 1 tablespoons oil in a large skillet. Place half of pot stickers in a skillet, seam side up. Cook for 2 minutes or until bottoms are golden brown, tipping skillet to evenly distribute oil.
- Add 1/3 cup chicken broth to the skillet; cook, covered, over medium heat for about 8 to 10 minutes until liquid has been absorbed and pork is cooked through.
- Remove from skillet and repeat with remaining oil, pot stickers, and broth.
Nutrition Facts : Calories 57.3, Fat 2.6, SaturatedFat 0.8, Cholesterol 9.3, Sodium 118, Carbohydrate 5, Fiber 0.2, Sugar 0.2, Protein 3.3
PORK POT STICKERS W/ GINGER DIPPING SAUCE
These are fabulous! I love the ones at TGIF's and these are even better! They are so easy to make! We just love them! Great appetizer to make ahead for a party. Just heat them slighty in a microwave before serving and use a fondue pot to keep the dipping sauce warm on your table. Everyone will gobble them up them!
Provided by Little Bee
Categories Meat
Time 23m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Mix all ingredients together, by hand, in a large bowl.
- Fill wonton wrappers with approximately 1-1 1/2 teaspoons filling.
- Fold Wonton over the filling making a half moon shape Press edges and moisten with a little water for better adhering.
- Saute in Peanut oil on medium heat till bottoms are golden.
- Add enough chicken broth to barely cover wontons.
- Cover and simmer approximately 8 minutes.
- Serve immediately with some dipping sauce.
- I have given you measurements but I usually just wing it like this: 2 parts soy sauce, 1 part rice vinegar, a little grated ginger and some chopped green onion.
More about "pork and ginger pot stickers recipes"
PORK POTSTICKERS - DAMN DELICIOUS
From damndelicious.net
PAN-FRIED PORK AND CABBAGE POT STICKERS - RECIPE
From finecooking.com
PORK AND GINGER POTSTICKERS | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
BEST POT STICKERS RECIPE - HOW TO MAKE HOMEMADE …
From delish.com
PORK & GINGER POT STICKERS - BUDGET BYTES
From budgetbytes.com
4.8/5 (4)Total Time 1 hr 15 minsCategory Dinner, Lunch, Side DishCalories 178 per serving
- Peel off the outer leaves from the cabbage. Slice the head in half and remove the core (see photos below). Cut each half into two then cut crosswise as thinly as possible. You need a very small shred to make the pot stickers easy to fill and fold.
- In a large skillet, heat 2 Tbsp of oil over medium/high heat. When it’s hot, add the cabbage and 1/2 tsp of salt. Saute the cabbage until it is translucent and soft (about 15 minutes). Remove from the heat and let cool slightly.
- While the cabbage is sauteing (stir every minute or so), combine the raw ground pork, peeled and grated ginger (use a small cheese grater), minced garlic, soy sauce, sesame oil, sliced green onion an shredded carrot. Mix them all together well with your hands. Add the shredded and cooked cabbage and mix again until it is evenly incorporated (you almost have to use your hands here). Refrigerate the mixture for at least one hour to let the flavors blend. (The cabbage will release gasses as it refrigerates and smell pretty stinky when you come back to it but don’t be afraid. It’s still good and the smell will go away when you cook the pot stickers.)
- Prepare your workspace by getting a small dish of water (used to glue the edges together), something to fold the pot stickers on (I used a cutting board) and something to keep them on once folded (another cutting board or large plate). I used square wrappers so the wrapping technique below is based on that. There are many methods to folding pot stickers/won tons so if you have a different shape, simply do a google search for “folding won tons” or “folding pot stickers” to see more methods.
PORK & GINGER POT STICKERS - A TASTY PORK DUMPLING …
From mantitlement.com
Estimated Reading Time 3 mins
- Place a heaping tablespoon of filling into the center of a wonton wrapper, then wet 2 sides with water and fold over to seal into a triangle. Take the left and right points and fold up onto the wonton (shown in photo)
- Place a large non-stick skillet over medium-high heat. Add in a light coating of peanut oil to the bottom of the skillet. Once the oil is hot, add as many dumplings that will fit in a single layer.
- Let the dumpling cook for 2-3 minutes until the bottoms get browned, then carefully pour in 1/4 cup of water and cover the skillet quickly. Let cook for another 3-4 minutes until filling is cooked through.
PORK AND SCALLION POT STICKERS | PREMIO FOODS
From premiofoods.com
PORK AND GINGER POT STICKERS RECIPE BY RACHAEL PACK
From thedailymeal.com
CHINESE PORK POT STICKER | ONCE A MONTH MEALS
From onceamonthmeals.com
PORK POT STICKERS: A 2 FOR 1 RECIPE - FOOD NEWS
From foodnewsnews.com
PORK AND GINGER POT STICKERS RECIPE - FOOD NEWS
From foodnewsnews.com
PORK AND GINGER POTSTICKERS | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
PORK GINGER AND WATER CHESTNUT POT STICKERS | DONNA HAY
From donnahay.com.au
MING TSAI’S PORK POT STICKERS RECIPE - HOW TO MAKE PORK POT …
From parade.com
PORK AND GINGER POT STICKERS – RECIPES NETWORK
From recipenet.org
PORK AND GINGER-FUJI APPLE POT STICKERS - FOOD NETWORK CANADA
From foodnetwork.ca
BAKED PORK POT STICKERS WITH GINGER SAUCE - TINA FOSTER COOKS
From tinafostercooks.com
HOMEMADE GINGER PORK POTSTICKERS - PARENTSCANADA
From parentscanada.com
GINGERY PORK POT STICKERS | OREGONIAN RECIPES - OREGONLIVE.COM
From recipes.oregonlive.com
POT STICKER: GINGER PORK - FOOD NETWORK
From foodnetwork.co.uk
PORK AND GINGER POT STICKERS - BIGOVEN.COM
From bigoven.com
PORK POTSTICKERS RECIPE (WITH SAUCE) - VALENTINA'S CORNER
From valentinascorner.com
PORK STICKERS RECIPES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
PORK & GINGER POT STICKERS WITH GARLIC AND SRIRACHA
From pinoyeasyrecipes.com
PORK-SCALLION POT STICKERS RECIPE - FOOD & WINE
From foodandwine.com
PORK & GINGER POT STICKERS - COMPLETERECIPES.COM
From completerecipes.com
2 FOR 1 PORK AND GINGER POTSTICKERS RECIPE - KITCHEN INFINITY
From kitcheninfinity.com
PORK AND GINGER POT STICKERS RECIPE | SAY MMM
From saymmm.com
GINGER AND PORK POT STICKERS | OREGONIAN RECIPES - OREGONLIVE.COM
From recipes.oregonlive.com
PORK AND GINGER POT STICKERS - RECIPES BY MOM
From recipesbymom.art
POTSTICKERS (AUTHENTIC AND EASY RECIPE) | HOW TO FEED A LOON
From howtofeedaloon.com
PORK AND GINGER POT STICKERS - PINTEREST
From pinterest.com
PORK & GINGER POT STICKERS RECIPE
From recipegraze.com
PORK AND GINGER POT STICKERS | YEAR OF THE PIG - EVER OPEN SAUCE
From everopensauce.com
PORK POT-STICKERS RECIPE : SBS FOOD
From sbs.com.au
POT STICKER: GINGER PORK RECIPE - EASY RECIPES
From recipegoulash.cc
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love